The white muscle of yellowtail and red seabream was stored in ice and at 5ﾟC and tested organo-leptically for umami, thickness, firmness, juiciness, and over-all point. The muscle was also analyzed for ATP and its related compounds, and instrumentally for breaking strength and juiciness. The organoleptic tests revealed that the firmness and over-all point but not others decreased during storage in ice and at 5ﾟC.By the instrumental analysis, it was shown that both fish muscle decreased in breaking strength and increased in juiciness. The rate of decrease in breaking strength was higher in red seabream than in yellowtail ; the rate of increase in juiciness was lower in the former than in the latter. IMP known as a flavor substance in the meat of both fishes increased in a mount rapidly after the beginning of storage in ice and at 5ﾟC as well.